Black Bean Tacos

  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1 tomato, diced
  • 1 handful of spinach, roughly chopped
  • 1 tin black beans, drained and keep the liquid for cooking
  • 6 taco shells
  • 1 sachet taco seasoning (or fajita seasoning)
  • 50g grated cheese (I used cheddar)
  • 1 lime, sliced for serving
  • 1 avocado, sliced
  • Small handful coriander
  • 1 clove garlic, crushed
  • 4 tablespoons plain Greek yoghurt
  • Juice of 1 lime
  • Salt and pepper to taste
  1. In a frying pan, heat the olive oil over a medium heat. Add the onion and pepper and cook for 5 minutes until softened.
  2. Meanwhile, make the avocado sauce by adding all of the ingredients into a blender and mix well. Set aside for serving.
  3. Add the tomatoes, spinach, black beans, the black bean liquid and taco seasoning into the frying pan. Use a wooden spoon or potato masher to partially break down half of the black beans. Mix well and simmer for 3 minutes until the mixture starts to thicken.
  4. Heat the tacos as per instructions before assembling on a plate. Add a little cheese, bean mixture, another sprinkle of cheese, drizzle with the avocado sauce, a squeeze of lime juice and tuck in!

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